じゅんさん
A freshly squeezed, dry sake that goes well with a meal.
It is a delicious sake that is refreshing but also has a freshness.
It is commonly known as "Akamazan" because of its red label, and is only released in limited quantities during the cold brewing period when the moromi is pressed.
Ingredients: Rice, rice malt
Alcohol content 17.5
Rice: Miyamanishiki, Yamagata Prefecture
Rice polishing ratio 55
Yeast used: Yamagata yeast
Sake degree +10
Acidity 1.5
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